I really enjoy the Afghan cuisine. I don’t know if its because they use familiar ingredients in unexpected ways, or what.
- 3 pounds cut-up chicken pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 8 green chilies, cut into strips
- 1 bell pepper, chopped
- 3 lemons, sliced thin
- 6 garlic cloves, cut in half
- 2 tablespoons vinegar
- 1 cup plain yogurt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons oil
- 2 onions, chopped
- 1 cup water
In a baking dish or bowl large enough to hold all the chicken, combine ginger paste, garlic paste, green chilies, bell pepper, lemons, garlic cloves, vinegar, and yogurt. Season with salt and pepper. Add chicken and toss to coat. Let marinate a minimum of 30 minutes.
In a wok or large skillet, heat 2 tablespoons of oil over medium heat. Add onions and cook, stirring frequently, until they start to brown. Remove onions to a bowl and set aside.
Add the remaining tablespoon of oil to the wok. Add chicken, including the marinade to the wok along with the water. Cover, reduce heat, and let cook until the liquid has evaporated and the chicken is cooked through, about 20 to 25 minutes. Add more water as it cooks if necessary.
Once the liquid has evaporated, remove cover, turn heat up to medium and brown chicken, stirring frequently. Return onions and serve with flatbread.
Serves 6 – 8.